Empty pie crust in a pie plate, with kitchen shears next to it.

4.75 / 4 votes

Cream Cheese Pie Crust

Take this advice: when making pie crust, prepare two and freeze one! This cream cheese pie crust is very nearly foolproof and is very forgiving.

Prep Time45

Total Time45

Course: Mains

Cuisine: Southern

Servings: servings | 2 (9-inch) crusts

Calories: 129

Ingredients

▢ 3 cups unbleached all-purpose flour
▢ 1 1/2 teaspoons kosher salt
▢ 1/2 teaspoon baking powder
▢ 2 sticks plus 2 tablespoons (9 oz) unsalted butter, chilled and cut into small pieces
▢ 7 ounces cream cheese*, chilled and cut into small pieces
▢ 1/4 cup very cold water

US - Metric

Instructions

In the bowl of an electric mixer fitted with the paddle attachment on low speed, combine the flour, salt, and baking powder. Add the butter a few pieces at a time, mixing until the butter is in small pea-sized pieces.
Add the cream cheese, mix until the cream cheese is incorporated and starts forming a shaggy dough. Gradually drizzle just enough cold water over the dough so that the dough clears the side of the bowl. You may only need a little bit of the water.
Form dough into 2 flat disks. Wrap with plastic wrap and chill for at least 1 hour or up to 2 days. Roll each crust into 10-inch (25-cm) rounds. Use as directed in recipe.

Notes

*What makes cream cheese pie crust different?

The fat and dairy in cream cheese inhibit gluten formation, which is what makes pie crust tough and less-than-flaky. In this recipe, the addition of baking powder helps keep the dough tender after baking, as well. The cream cheese also works a little miracle when the crust is being baked--it helps to avoid that dreaded shrinking that can happen with all butter crusts.

Nutrition